Bookmark
Tortellini pasta salad is the perfect dish for days when you crave something light, fresh, and bursting with flavor!
The blend of fresh veggies, savory meats, and cheesy tortellini tossed in a tangy homemade vinaigrette dressing is to die for.
This salad is perfect for summer potlucks, picnics, or any gathering.
It’s best served chilled, so I like to make it ahead of time and let all the flavors meld together in the fridge. Trust me, it’s worth the wait!
Salad with tortellini pasta, tomatoes, cucumber, red onion, olives, mozzarella, salami, Parmesan, spinach, and basil tossed in dressing served in a white bowl.
Ingredients
- Cheese Tortellini: The heart of the salad, these tender pasta pockets are filled with creamy cheese.
- Cherry Tomatoes: They bring bright bursts of juicy sweetness in every bite.
- Cucumber: Cool, crunchy, and refreshing, it adds a delightful texture contrast.
- Red Onion: It’s thinly sliced for a subtle, sharp bite that complements the other flavors.
- Pitted Kalamata Olives: Briny, bold, and irresistibly salty, they’re a Mediterranean must-have.
- Fresh Mozzarella Balls: The soft, milky morsels melt in your mouth.
- Salami or Pepperoni: Savory and spicy, they give the salad a hearty, meaty element.
- Grated Parmesan Cheese: It’s nutty, salty, and oh-so-satisfying. Sprinkle generously!
- Baby Spinach or Arugula: Tender greens add a fresh, peppery note.
- Chopped Fresh Basil: It’s fragrant, vibrant, and the perfect finishing touch.
- Dressing: A blend of extra virgin olive oil, red wine vinegar, Dijon mustard, honey, garlic, dried oregano, salt, and pepper ties it all together.
How to Make Tortellini Pasta Salad
- 1. Cook the tortellini:
- Cook the tortellini in salted water until al dente. Drain, rinse with cold water, and transfer to a bowl.
- 2. Make the dressing:
- In a jar, combine the oil, vinegar, mustard, honey, garlic, oregano, salt and pepper. Shake well.
- 3. Toss the tortellini:
- Pour half the dressing over the warm tortellini and toss to coat. Let cool for 10 minutes.
- 4. Add the ingredients:
- Add the tomatoes, cucumber, onion, olives, mozzarella, salami, Parmesan, spinach, and basil to the bowl. Pour the remaining dressing and toss.
- 5. Refrigerate the salad:
- Cover and refrigerate the salad for at least 2 hours to allow flavors to meld. Toss again and adjust the seasoning if needed.
- 6. Serve the salad:
- Garnish with basil and Parmesan if desired. Serve chilled or at room temperature. Enjoy!
Bookmark
Tips for the Best Tortellini Pasta Salad
These easy tips will make your pasta salad even better.
- Try a tortellini twist. Instead of cheese tortellini, you can use meat or spinach tortellini. You can also try other short pasta shapes like penne or rotini.
- Mix up the mozzarella. Substitute with mozzarella pearls or cubed fresh mozzarella. These options maintain the creamy texture and flavor.
- Pack in some protein. Add grilled chicken, prosciutto, ham, or cooked shrimp to make it a main dish salad.
- Try veggie variations. Try adding blanched asparagus, roasted red peppers, sun-dried tomatoes, or marinated artichokes.
- Serve it your way. Serve chilled or at room temperature. This salad pairs well with grilled meats and garlic bread or as a standalone dish at picnics and potlucks.
Bookmark
How to Store
Follow these tips to keep your pasta salad fresh.
- To Make Ahead: Cook the tortellini and toss with half the dressing while still warm. Let cool, then add the remaining ingredients except spinach/arugula and the remaining dressing. Cover and refrigerate for up to 2 days. Add the greens and remaining dressing just before serving.
- To Store Leftovers: Cover leftover tortellini salad tightly with plastic wrap or transfer to an air-tight container. Refrigerate for 2-3 days. If it dries out, toss with a bit of extra dressing or vinegar before serving.
Frequently Asked Questions
- → Can I use a different type of tortellini?
Yes! You can substitute cheese tortellini with spinach, meat-filled, or even gluten-free tortellini depending on your preference.
- → How far in advance can I make this salad?
You can make it up to 2 days ahead. Add the greens and final dressing just before serving for the best texture.
- → What can I use instead of salami?
Try using pepperoni, prosciutto, grilled chicken, or even tofu for a vegetarian version.
- → Can I serve this salad warm?
While it's best served chilled, it can be enjoyed at room temperature. Avoid reheating to preserve texture.
- → How do I keep the pasta from drying out?
If the salad seems dry after refrigeration, toss it with a bit more dressing or a splash of vinegar before serving.
- → What dressing works best?
A simple vinaigrette made with olive oil, red wine vinegar, mustard, and herbs brings out the best flavors in this salad.